Potato Leek Soup
4 bowls (8 cups)
Potato Leek Soup
A smooth, satisfying, and flavorful soup, the leeks provide just the right flavor to balance the potato.
Ingredients:
1 large leek, cut lengthwise, cleaned and sliced (about 2 cups)
(Use only the white and light green part of the leek.)
4 cups low sodium-vegetable broth
1/2 cup white wine
4 large potatoes peeled and diced (about 6 cups)
dash of red pepper sauce (optional)
1 large leek, cut lengthwise, cleaned and sliced (about 2 cups)
(Use only the white and light green part of the leek.)
4 cups low sodium-vegetable broth
1/2 cup white wine
4 large potatoes peeled and diced (about 6 cups)
dash of red pepper sauce (optional)
Directions:
- Add 1 tablespoon broth to large saucepan. Heat over medium heat, add leeks and cook stirring frequently to separate.
- Cook until leeks are tender. (Do not brown)
- Add broth, wine, and potatoes to the pot. Bring to a boil.
- Cover, reduce heat to low and simmer 15-20 minutes or until potatoes are tender.
- Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.)
- Season with red pepper sauce if desired.
Based on 4 servings: Calories 224, Fat 0.4g, Cholesterol 0mg, Sodium 164mg
Carbohydrates 44.5g, Fiber 6.2g, Sugars 5.1g, Protein 4.5g
Carbohydrates 44.5g, Fiber 6.2g, Sugars 5.1g, Protein 4.5g
